BUGS the Film

Directed by Andreas Johnsen

"BUGS is one of most compelling documentaries about food in the past few years." - John Wedemeyer, Mxdwn ★★★★


6:00pm: Reception with free wine, cheese, and "special snack"
7:00pm: Film Screening

After the film screens, a panel discussion will be held with Peter Markoe, past COO and co-founder of Coalo Valley Farms, a micro-farm startup in the San Fernandino Valley which specialized in the sustainable production and cruelty-free processing of premium cricket protein, as well with Emily Kanter, Second Generation Co-Owner of Cambridge Naturals which carries Chirps Chips, snacks made from cricket flour (as seen on Shark Tank in 2017).

Will eating insects save our Earth? Insects as food is a hot topic. Particularly over the last few years, since the UN recommended edible insects as a resource to combat world hunger, they have been heralded for their taste by cooks and gastronomes, for their low ecological impact by environmentalists, and for their nutritional content by public health scientists. It would seem that insects are the new superfood that will fix all our problems of global food security.

For the past three years, a team from Copenhagen-based Nordic Food Lab, made up of chefs and researchers Josh Evans, Ben Reade and Roberto Flore, has been traveling the world to learn what some of the two billion people who already eat insects have to say.

In BUGS, film director Andreas Johnsen follows them as they forage, farm, cook and taste insects with communities in Europe, Australia, Mexico, Kenya, Japan and beyond. During their journey they encounter everything from revered termite queens and desert-delicacy honey ants to venomous giant hornets and long-horned grasshoppers trapped using powerful floodlights, which sometimes cause their operators blindness.

Throughout the team’s experiences and conversations in the field, at the lab, at farm visits and international conferences, some hard questions start to emerge. If industrially produced insects become the norm, will they be as delicious and as beneficial as the ones in diverse, resilient ecosystems and cuisines around the world? And who will actually benefit as insects are scaled up?

Learn more about the film here:

Presented by Newburyport Documentary Film Festival


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